Almond Raspberry Peach Bars

The month of September has just begun and with it comes the harsh realization that summer is quickly coming to a close for another year. If you are a parent, it is likely your child has returned back to school, which means more time is likely to be spent at after school practices, events, or simply helping your kids with homework. With schedules much busier, it makes it even more important to have healthy breakfast or snack options on hand.

Although most of the country is jumping for joy at the introduction of all things fall flavored, I, on the other hand, am just not ready to dive in to everything pumpkin and apple. Sure, fall is my favorite season, thanks to all of the delicious flavors, but with it still being in the 90’s here in Florida, it is hard to let go of summer so easily. Since I still had a few peaches to use up and some raspberries I froze at peak season, I used this week’s meal prep to celebrate some great summer flavors one final time. Raspberries and peaches are favorites of mine during the summer months, so it was only natural that I would love a snack that contained both.

When deciding what to make as a base for these two flavors, I quickly narrowed it down to my two favorite meal prep options, muffins and bars. I usually prep one of the two each week as both are great grab & go options. I ultimately elected to prepare a bar, as I felt it would better showcase the beautiful fruit contained within. Bursting with beautiful red raspberries and diced peaches, these bars will make the perfect addition to your meal plan as a quick breakfast, afternoon snack, or dessert.

Almond Raspberry Peach Bars

(Yield: 8 Bars)

Ingredients:

  • ¾ cup White Whole-Wheat Flour
  • ½ cup Ground Almond Flour or Almond Meal
  • ¼ cup Coconut Flour
  • 1 tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 large Egg
  • 1½ cups Whole Buttermilk
  • 3 tbsp. Evaporated Cane Juice (Sucanat)
  • 1 tsp. Lemon Zest
  • 1 tsp. Pure Vanilla Extract
  • 1 cup Raspberries; mashed
  • ½ cup diced Peaches
  • 2 tbsp. Slivered Almonds or Pecans; toasted & chopped

Preparation:

  1. Preheat oven to 375°. Line a 7 x 11 inch glass baking dish with parchment paper. Set aside.
  2. In a large bowl, combine the whole-wheat flour, almond flour, coconut flour, baking soda, and salt. Set aside.
  3. In a small bowl, whisk the egg. Stir in buttermilk, evaporated cane juice, lemon zest, and vanilla. Add the egg mixture to the flour mixture and stir until just combined. Stir in the raspberries and peaches.
  4. Pour batter into prepared pan. Sprinkle with almonds or pecans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the bars to cool in the pan for 5 to 10 minutes. Cut into 8 bars and serve.

Nutrients Per Serving: 1 Bar

Calories: 201, Protein: 6 g.,

Total Fat: 11 g., Sat. Fat: 2 g.,

Fiber: 5 g., Sodium: 286 mg.,

Sugars: 10 g., Carbs: 22 g.,

Cholesterol: 28 mg

RECIPE ADAPTED FROM: H. BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Skinny Apricot Granola

20190215_160551In order to succeed at anything in life, you need to make a plan. Staying fit and healthy is certainly no exception to this rule. I admit, it can seem overwhelming to achieve, but one way to keep yourself on track is by prepping clean, nutritious meals & snacks in advance. This ensures you’ll always have healthy food on hand. Sure, if you’re not used to meal-prepping, it’s easy to believe the process is too laborious and costly, but in reality it doesn’t have to be. I have saved so much money in the past year while simultaneously improving my health, and it’s all thanks to meal prep.

20190215_160926One of my favorite items to prep is this skinny apricot granola. Although it’s one of the first foods I ever prepped when I began my fitness journey, I still make it to this very day. Why??? Well it’s just that GOOD! Granola and I are clearly going to be BFF’s for life, because its super simple to prep and has countless options so I never get bored eating the same thing all week. Just by keeping this granola on hand, I’m always equipped with a quick and healthy snack, dessert, or even breakfast.

You may wonder why I find this so important. It’s just granola after all, but it really is a big deal for me because it has prevented one of the biggest issues I had in the past…skipping meals. Most people think if they eat less they will weigh less, but that wasn’t the case.  I skipped meals, I didn’t snack, and I was the heaviest I’d ever been. I either didn’t have the time or I was too fatigued to cook. This in turn led to years of obesity, as the metabolism slows when you chronically skip meals. Now that I prep items like this granola, I no longer feel sluggish all day because it prevents me from skipping breakfast on days I’m strapped for time. It prevents me from turning to unhealthy snacks and desserts when cravings strike.

20190215_160756If the old me sounds like you…if you tend to skip meals a lot or snack on unhealthy items, try making a batch of this delicious granola. Simply sprinkle on your favorite yogurt for a quick and easy snack, layer between yogurt and heaps of fresh fruit for a quick dessert parfait, or just enjoy it straight up with milk or a milk alternative for breakfast. The possibilities are endless. I hope you give them a chance or come up with variations of your own!

 

Skinny Apricot Granola

*Makes 10 Servings

Ingredients:

  • 5 cups Old-Fashioned Rolled Oats
  • 2 cups Sliced Unsalted Almonds
  • ¼ cup Pure Maple Syrup
  • 2 tbsp. Coconut Oil; melted
  • 2 tsp. Ground Cinnamon
  • 2 tsp. Ground Ginger
  • ½ tsp. Ground Allspice
  • ½ tsp. Ground Nutmeg
  • ½ cup Unsweetened Coconut Flakes; toasted
  • 2 cups Dried Apricots (unsweetened & sulfite-free); cut into ¼ in. cubes

 

Preparation:

  1. Preheat oven to 325°. Line 2 baking sheets with parchment paper. Set aside.
  2. In a large mixing bowl, add oats, almonds, maple syrup, coconut oil, cinnamon, ginger, allspice, and nutmeg. Toss to coat well.
  3. Spread granola out on prepared baking sheets. Bake until golden brown, about 12 to 15 minutes. Remove from oven, toss well, and bake for 5 more minutes. Remove from oven and let cool.
  4. Place cooked oat mixture in a large mixing bowl. Add coconut and apricots. Toss together until combined. Transfer to storage containers.

 

Nutrients Per Serving: About 1/3 cup Granola

Calories: 292 Calories, Protein: 8 g.,

Total Fat: 9 g., Sat. Fat: 3 g.,

Fiber: 7 g., Sodium: 7 mg.,

Sugars: 10 g., Carbs: 46 g.,

Cholesterol: 0 mg

 

RECIPE ADAPTED FROM: A. SYMINGTON
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Plum-Almond Buckle

20180730_112740In Florida, it pretty much feels like summer year round. With the exception of a few weeks in the winter, the temperature doesn’t give much indication to the season we’re currently in. One way we stay in touch with the seasons, like the rest of the country, is via the produce that’s being harvested.

20180730_112610I don’t know about you but there’s something about a juicy stone fruit that screams summer. Peaches are my favorite variety, but with plums only 0.99¢ a pound, I could’t pass up the opportunity to snatch a bunch to bake with. Available from May to October, plums hit their peak harvest in July. There are over 2,000 varieties worldwide, with more than 100 types in the U.S. alone, making for plenty of options at your local farmstand throughout the summer and into early fall.

20180730_112124Although lusciously juicy and sweet to eat out of hand, plums provide a complex flavor and texture to any dish they’re added to. The sweet flesh and tart skin of plums are particularly fantastic in desserts, with this plum buckle being a perfect representation of that fact. In case you aren’t familiar, a buckle is a dessert where fruit is placed on top of a layer of cake batter, which rises to the top while baking and then buckles when cool. Buckles are quick and easy to prepare, which means you can whip this dessert up fast for that unexpected BBQ or have it on the table for dinner in no time!

 

Plum-Almond Buckle

 

Ingredients:

  • 7.6 oz. (about 1 & 1/3 cup) White Whole Wheat Flour
  • ¾ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ¼ Salt
  • 6 tbsp. Unsalted Butter; softened
  • ½ cup plus 1 tbsp. Sugar
  • 1 tsp. grated Lemon Zest
  • 1 ½ tsp. Vanilla Extract
  • 1 large Egg
  • ½ cup lowfat Buttermilk
  • 3 Plums; halved, pitted, & sliced ½ in. thick
  • 2 tbsp. Sliced Almonds

Preparation:

  1. Preheat oven to 375°. Coat an 8-inch square baking pan with cooking spray.
  2. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Set aside.
  3. In the bowl of a stand mixer, place the butter, ½ cup sugar, lemon zest, and vanilla. Beat mixture at medium speed until creamy. Add egg and beat until combined. Alternatively add the flour mixture and buttermilk, beginning and ending with the flour mixture, blending just until combined.
  4. Spread batter evenly into the prepared pan. Arrange sliced plums on top of batter. Sprinkle evenly with almonds and the remaining tablespoon of sugar.
  5. Bake 30-40 minutes, or until the top of the cake is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool cake in the pan on a wire cooling rack before serving.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

Easy Cherry-Almond Crisp

20170529_174601June has only just begun and temperatures here in Central Florida have already been averaging in the mid-90’s (heat index well over 100°) since early May. I enjoy the heat but it makes going outside with the kids for walks or playtime practically impossible unless it is really early or late (but late in the swamp only trades heat for mosquitoes). Seeing as outside play is limited this time of year, other activities need to fill the void. Baking happens to be one of our favorite go-to activities year round but even more so in the hot and rainy summer months.

With the A/C already working overtime to keep us cool I want a recipe that is not too extensive but also screams summer for the days we stay cooped up indoors. Along with cobblers and pies, one of the quintessential desserts served in the summer is a crisp. A crisp is quick, easy, and makes the most out of in season fresh fruit. Sweet cherries are a favorite of mine and happen to currently be in season, making them easily accessible at supermarkets. If you happen to stumble across this recipe when sweet cherries are not in season, you can easily use frozen sweet cherries with the added bonus that they will already be pitted for you.

cherryalmondcrisp1Although I love sweet cherries on their own, I prefer a balance of tart and sweet flavors in a crisp. For example, when I make apple crisp, I always use a blend of sweet and tart apples. I chose to replicate the same process by using tart dried cherries in addition to fresh sweet cherries. Before burying the cherries under a blend of oats and almonds I add a touch of cinnamon and vanilla to further enhance the flavor.

I prefer to serve this dessert warm and with a scoop of vanilla frozen yogurt (or ice cream), however it is just as enjoyable at room temperature or after a quick warm up in the microwave. I mean, what is not to love about a simple recipe that takes fresh in season fruit, tosses it together with some pantry staples, and bakes into a summertime stunner beckoning for a scoop of ice cream!

Note: To keep this dessert super simple, use frozen pitted cherries if you do not want to pit them yourself. If you elect to use fresh cherries (recommended) and you do not own a cherry pitter, you can pit the cherries with a straw or pastry tip. Simply insert the straw or pastry tip into the stem end of the cherry and push it through until the pit pops out on its on. This recipe yields one 8 x 8 inch baking dish of crisp. You can easily double the recipe ingredients and bake the crisp in a 13 x 9 inch baking dish to accommodate larger families/crowds.

Easy Cherry-Almond Crisp

 

Filling Ingredients:

  • ½ cup dried Tart Cherries
  • ½ cup Boiling Water
  • 1 pound fresh (or frozen) Sweet Cherries; pitted
  • 1/3 cup Granulated Sugar
  • 1 ½ tbsp. All-Purpose Flour
  • ½ tsp. Vanilla Extract
  • 1/8 tsp. Ground Cinnamon

Topping Ingredients:

  • 3.4 oz. (¾ cup) All-Purpose Flour
  • ¾ cup Old-Fashioned Rolled Oats
  • ½ cup packed Light Brown Sugar
  • ¼ cup Sliced Almonds
  • ½ tsp. Salt
  • 5 tbsp. Unsalted Butter; melted
  • ¼ tsp. Almond Extract

 

Preparation:

  1. Combine dried cherries and boiling water in a small bowl (or pan you boiled the water in); cover and let stand 30 minutes.
  2. Preheat oven to 375°. Coat a 8 x 8 inch glass or ceramic baking dish with cooking spray.
  3. In a large bowl combine the dried cherries (including the soaking liquid), pitted sweet cherries, sugar, flour, vanilla, and cinnamon; stir well. Let stand for 15 minutes.
  4. Pour the cherry mixture into the prepared baking dish. Bake for 30 minutes or until thick and bubbly.
  5. Meanwhile, combine flour, oats, brown sugar, almonds, and salt in a medium bowl; stir well. Combine butter and almond extract in a small bowl. Drizzle butter mixture over oat mixture, stirring until moist clumps form.
  6. Remove cherry mixture from oven and sprinkle evenly with streusel topping (you may have extra topping). Bake an additional 20 minutes or until streusel is golden brown. Remove from oven and let stand for 5 minutes. Serve warm on its own or with a scoop of vanilla frozen yogurt/ice cream.

 

RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Strawberry Almond Cream Tart

20160606_110931As Spring comes to a close and we turn things over to summer on June 20, now is the time to enjoy the bountiful fresh fruit options spring provides. Luckily, here in Central Florida, you can find white tents and loaded pickup trucks all over the sides of the roadways selling fresh, in season produce and other oddities (such as gator jerky) on a typical drive home year round. This time of year, the main produce being sold at these mini markets of sorts are strawberries. Since I live rather close to Plant City (Florida), the winter Strawberry capital of the world and host of the annual festival dedicated to strawberries, it is not hard to come by an abundance of strawberries at affordable prices. With an abundance of fresh, irresistible strawberries, finding new ways to use them is not only fun but tasty.

20160606_111339-1Strawberries (and cherries) have always been my go to topping for cheesecake. As much as I love fruit glazed cheesecakes, I do have a problem with the cheesecake to fruit ratio often found in many recipes. The ratio ALWAYS leans heavily in the side of the cheesecake with minimal fresh fruit topping. I decided this needed to be changed. Why not make a cheesecake-esque dessert that focuses more on the fruit topping over the cheesecake filling.

20160606_111935The following recipe is the result of such a desire I have had since childhood. With this recipe, for once, the strawberries are the star of the show. Instead of being a simple topping, the strawberries are nestled in a thinner layer of creamy cheesecake filling and graham cracker crust, allowing them to shine. Perhaps even better than the taste itself, is the fact that this dessert will not set you back a ton of calories. In fact the tart is very low in cholesterol and high in vitamin C. It is perfect to serve at spring and summer parties and your guests will never suspect it is not as indulgent as it appears.

20160606_111325While on the topic of parties, this is also a great dessert that can be made in advance. You can easily make the crust and filling ahead of time (up to 2 days) and then assemble the dessert the day of the party. This will help free up some time to make all of the other items you may be serving that do not have the ability to be prepared in advance.

Notes:

  • This tart will easily serve 10 people. If you need it to serve more you can easily double (or triple) the recipe and divide the crust, filling, and topping evenly amongst two (or more) tart pans.
  • You may have some extra strawberries if your cartons managed to miraculously not have any squishy or moldy strawberries at the bottom.
  • Although I chose to use a 9 inch round tart pan, you may also use an 8 x 12 inch rectangular tart pan or 9 inch pie plate.

Strawberry Almond Cream Tart

Crust Ingredients:

  • 36 Honey Graham Crackers (9 sheets)
  • 2 tbsp. Granulated Sugar
  • 2 tbsp. Unsalted Butter; melted
  • 4 tsp. Water

Filling Ingredients:

  • 5 oz. 1/3-less-fat Cream Cheese; softened (about 2/3 cup)
  • ¼ cup Granulated Sugar
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Almond Extract

Topping Ingredients:

  • 2 cartons Fresh Strawberries; hulled & divided
  • 1/3 cup Granulated Sugar
  • ½ tbsp. Cornstarch
  • ½ tbsp. Lemon Juice
  • 2 tbsp. Sliced Almonds; toasted

Preparation:

  1. Preheat oven to 350°. Lightly coat a 9 inch round removable-bottom tart pan with cooking spray. Set aside.
  2. Place the graham crackers in a food processor and pulse to fine crumbs. Add the sugar, butter, and water. Pulse until the mixture is moistened. Place the crumb mixture in the prepared tart pan and press into the bottom and up the sides of the pan.Bake for 10 minutes or until crust is lightly browned. Cool completely on a wire rack.
  3. Once crust has cooled completely, prepare the filling. In a medium bowl, combine cream cheese, sugar, vanilla, and almond extract. Stir until mixture is smooth. Use an offset spatula or the back of a spoon to spread the mixture evenly over the crust.
  4. To prepare the topping, place 1 cup of strawberries in a food processor and pulse until the mixture is pureed. In a small saucepan over medium heat combine strawberry puree, sugar, and cornstarch. Stir with a whisk until smooth. Bring mixture to a boil, stirring constantly. Reduce heat to low and cook for 1 minute. Remove the glaze from the heat and allow to cool to room temperature, stirring occasionally.
  5. Combine remaining strawberries (approximately 3 cups) and lemon juice; toss to coat. Arrange the strawberries, bottoms up, in a circular pattern over the filling. Spoon the glaze evenly over the berries. Sprinkle almonds around the edge. Cover and chill tart for at least 3 hours.

NUTRITIONAL INFORMATION

(1 Wedge)

STRAWBERRRYALMONDCREAMTARTNutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 11 Smart Points, 6 Points Plus, or 5 Traditional Points

RECIPE ADAPTED FROM: JEAN KRESSY
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Fudge-Almond Brownie Tart

3If you are a chocoholic, it is likely that you often search for quick and easy chocolate fixes beyond the candy bar. Anyone with a weakness to chocolate knows it is really hard to stop at just one piece of chocolate, hence the search for more substance. This search usually includes chocolate infused into cakes, cookies, or brownies. If you easily tire from the same old box chocolate cake or bakery cookies, then this weakness can become a very big problem. Therefore, I bring you the Fudge-Almond Brownie Tart.

1I simply adore this brownie tart for several reasons. The main reason is its rich, intense chocolate flavor that makes your indulgent side squeal with delight. The other reason is how simple it is to put together. This tart looks elegant and time-consuming but it is really simple and comes together quickly. Another plus is the richness keeps you from eating way too much. Sure it clocks in at way more calories and fat then most recipes I like to prepare but it is meant to be an indulgent treat. It is not something you keep around all the time to munch on but it serves great for when chocolate cravings peak and you need to keep them in check with something more satisfying. Even though the numbers of this appear very high, I guarantee when the chocolate cravings hit, you will consume way more calories and fat if you munch on a chocolate bar versus this tart. One slice will easily satisfy any and all chocolate/dessert cravings, whereas it will take several pieces of chocolate to get the same result. I assure you, several pieces of chocolate will easily turn into way more calories and fat (coming from experience).

2Now if you are not stressing out on a diet or are serving this for guests I suggest pairing it with a generous scoop of vanilla ice cream or frozen yogurt. It adds just an extra bit of indulgence and the smooth texture complements the richness and crunch of the tart. The tart will serve up to 10 guests. If you need to accommodate a larger crowd the recipe can easily be doubled. Enjoy!!!

Fudge-Almond Brownie Tart

Ingredients:

  • Cooking Spray
  • ½ cup Sliced Almonds; toasted
  • 4 oz. Dark Chocolate Baking Chips (such as Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • 6 tbsp. Unsalted Butter
  • 2.25 oz. All-Purpose Flour
  • 3 tbsp. Dutch Processed Cocoa; sifted
  • ¼ tsp. Salt
  • 2 Eggs (large)
  • 6 tbsp. Sugar
  • 2 tbsp. Light Corn Syrup
  • 1 tsp. Pure Vanilla Extract

Preparation:

  1. Move oven rack to lower third of oven. Preheat oven to 350°. Coat the bottom and sides of a 9-inch round removable-bottom tart pan with cooking spray. Arrange the sliced almonds evenly in the bottom of the greased pan. Set aside.
  2. In a small microwave-safe bowl, combine the chocolate and butter together. Microwave approximately 30 to 60 seconds, stirring at 15 second intervals, until chocolate melts and mixture is smooth. Set aside.
  3. In a medium bowl add the flour, cocoa, and salt. Stir mixture with a whisk until combined. Set aside.
  4. In a large bowl or the bowl of a stand mixer, add the eggs. Mix with a hand or stand mixer on medium speed until the mixture is pale and thick (approximately 2 minutes). Continue beating on medium speed and gradually add the sugar, 1 tablespoon at a time, until all the sugar dissolves (approximately 2 minutes). On low speed add the corn syrup and vanilla, beating until combined. Add the chocolate mixture and beat until well blended. On low speed, add the flour mixture, beating until just combined.
  5. Pour the batter in the prepared pan, spreading evenly over the sliced almonds. Bake for 15-20 minutes, or until a toothpick inserted into the center of the tart comes out with a few crumbs. Cool the tart in the pan on a wire rack for 20 minutes. Invert tart onto a serving platter and enjoy! Can be stored in the refrigerator for 3 days if not serving immediately.

NUTRITIONAL INFORMATION

(1 Wedge)

Fudge Almond Brownie Tart NutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 10 Smart Points, 7 Points Plus, or 5 Traditional Points

 

RECIPE ADAPTED FROM: CAROLE WALTER
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

 

Skinny Almond Apple Streusel Muffins

4If you were to poll a large group of people as to what their favorite fall flavor is you would likely receive one of two answers…pumpkin or apple. Apples not only have a sense of warmth and comfort that equates to fall but they are also in abundance this time of year. Personally, I love both flavors and if polled I would not be able to choose a favorite. Although I could never choose one over the other I will admit that I have been indulging my love of pumpkin more as of late. Almost every day I have been enjoying a pumpkin spice latte with breakfast so when I saw apples on sale at the market it was time to take a pumpkin break. Typically when I think of apples I lean towards my go-to pie and cobbler recipes but this time I sought something different. Being as busy as I am, muffins are a quick and simple way to snack on the go. Keeping that in mind I decided to develop a skinnier version of a typical apple muffin.

1Just as I had imagined, these muffins are to die for. Biting into one is like eating a coffee cake hinted with nutty almond and laced with surprise chunks of sweet apple. Although I have named these muffins they are technically cupcakes. The process in which the batter is prepared is the creaming method used for cakes (butter/sugar creamed, eggs/extracts added, followed by the dry and wet ingredients being added alternately, beginning and finishing with the dry ingredients) versus the traditional muffin method. Even though by definition these are cupcakes, the texture is somewhere between a cake and a muffin. They are not quite as light and airy as a cake but they are certainly no where near as dense as a muffin. Outside of texture they assimilate more with muffins than cupcakes. I ultimately deemed them muffins because they are riddled with fruit, have a streusel topping, and lack a thick coating of sweet frosting (outside of the thin drizzle of glaze) like that of muffins.

2After preparing these muffins I think the only thing I would change about them is the yield size. I would certainly double the recipe next time so that I have 24 instead of only 12 because they disappeared way to fast for all the labor involved. The actual preparation of the batter, streusel, and glaze is not all that laborious but the tall stack of dirty bowls and utensils the recipe leaves behind sure is. Despite the fact that these muffins are designed to be a skinnier option compared to other muffin recipes, you will likely be tempted to eat more than one, which kind of defeats the purpose. If you want to shave a few more calories you could certainly leave off the glaze and the muffins would still taste fine. I don’t recommend it since there is very little glaze that is actually drizzled on each muffin serving to make that much of a reduction but the difference in taste is noticeable. Just a tiny bit of glaze manages to round out all the flavors perfectly.

3Like many of my recent posts, these muffins can be enjoyed as a dessert or at breakfast with coffee or tea. This recipe will produce 12 servings with one muffin being equal to one serving. If you are following Weight Watchers, one muffin is 6 Points or 7 Points Plus.

Skinny Almond Apple Streusel Muffins

Batter Ingredients:

  • 6.75 oz. All-Purpose Flour; unbleached (about 1 ½ cups)
  • ½ tsp. Baking Powder
  • ¼ tsp. Salt
  • ¼ tsp. Baking Soda
  • ¾ cup Granulated Sugar
  • 2 oz. Neufchatel Cheese (1/3-less-fat cream cheese); softened
  • ¼ cup Unsalted Butter; softened
  • ½ tsp. Almond Extract
  • 1 tsp. Vanilla Extract
  • 1 Egg
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup 2% Reduced-fat Milk
  • 1 Large Gala Apple; finely chopped (1 cup)
  • 1 tbsp. All-Purpose Flour; unbleached
  • Cooking Spray

Streusel Ingredients:

  • 2 tbsp. All-Purpose Flour; unbleached
  • 2 tbsp. Light Brown Sugar
  • ½ tsp. Ground Cinnamon
  • 2 tbsp. Unsalted Butter; chilled
  • 2 tbsp. Sliced Almonds

Glaze Ingredients:

  • ½ cup Confectioners’ Sugar (Powdered Sugar)
  • 2 tsp. 2% Reduced-Fat Milk
  • ¼ tsp. Almond Extract

Formula:

  1. Preheat oven to 350°. Spray a 12-cup muffin tin with nonstick cooking spray and set aside.
  2. In a medium size bowl combine 6.75 ounces flour, baking powder, salt, and baking soda. Stir with a whisk until just incorporated. In the bowl of a stand mixer (or a large bowl) combine the granulated sugar, cream cheese, and ¼ cup butter. Beat the mixture on high-speed until well blended. Add the almond extract, vanilla, and egg and beat with the mixer on medium speed until just combined.
  3. In a small bowl, whisk the yogurt and ¼ cup milk together until incorporated. In another small bowl, toss the apple with 1 tbsp. flour until apple pieces are evenly covered. With the mixer on low-speed, add the flour mixture and yogurt mixture by alternating until combined. Begin by adding 1/3 of the flour mixture to the sugar mixture and beat until just combined. Add half of the yogurt mixture and beat until just combined. Repeat the process of adding the flour mixture and then the remaining yogurt mixture, being sure to end with the last 1/3 of the flour mixture. Gently fold the apples into the batter. Evenly divide the batter among the prepared muffin cups.
  4. In a small bowl, combine 2 tbsp. flour, brown sugar, and cinnamon. Using a pastry blender (or fork or 2 knives), cut in the 2 tbsp. of chilled butter until the mixture resembles coarse meal. Stir in the almonds. Sprinkle the streusel evenly over the batter in the muffin tin. Bake the muffins for approximately 20-25 minutes, or until a toothpick inserted in the center of the tallest muffin comes out almost clean. Cool the muffins in the pan for 15 minutes on a wire cooling rack. After 15 minutes remove the muffins from the tin to cool completely.
  5. While the muffins are cooling prepare the glaze. In a small bowl combine the confectioners’ sugar, milk, and almond extract. Stir with a whisk until smooth. Drizzle the glaze over each cooled muffin and serve.

Nutritional Information

(1 Muffin)

AlmondAppleMuffinsNutritionLabel

Weight Watchers: 6 Points or 7 Points Plus

RECIPE ADAPTED FROM: LORRAINE STEVENSKI
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2015